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Sunday, 30 December 2012

For the second year running I decided to make the Christmas Eve meal. After much deliberation I decided on the below menu and it was mostly very successful. StarterCappesante in Salsa di Zafferano {Sea Scallops in Saffron Cream Sauce}MainSpecial Salmon en CrouteDessertSalted Caramel Chocolate Ganache TorteI was pleased with all of them but less so with the starter, although I think this was mostly because of the sheer number [for seven people] I had to cook at once and I was in a hurry to get the food on the table so rushed the sauce a little, so it was a bit runny.The starter was found on Pinterest. I found there to be too much butter and oil for the scallops to cook in. I did double the whole recipe but used two large pans and the scallops were still practically swimming. Next time I'd use half the amount of butter, so I've modified the original recipe below.Cappesante in Salsa di Zafferano

3 tablespoons unsalted butter 2 tablespoons extra virgin olive oil12 large sea scallops – patted dry1 cup dry white wine1 tablespoon heavy whipping creampinch of saffron threadsInto a nonstick pan, melt 1 tablespoon butter and olive oil. Season scallops with salt and place that side down in the pan when hot. Season tops with salt and sear well on both sides. Careful to turn only once {you don’t want scallops to tear} Remove scallops from pan and keep warm in an oven but make sure to keep some juices with them so they don't dry out.

Add wine to hot pan and deglaze pan. Reduce temperature to medium – low and allow wine to reduce by half. Add cream, remaining butter and allow to combine. Once butter has combined, add saffron threads. Stir well to combine.

Return scallops to pan. Turn to coat. Serve immediately.Unfortunately I was so rushed I totally forgot to take a picture. There are good pictures on the original link though!

The main was recommended to me by Bailey, and what a good recommendation. I'm not sure where the original recipe is from but below is my modified version. Bailey's version was to make separate salmon bundles but I did one big one. Bailey's version was meant to serve 4 people but mine served 6 easily in addition to a side of green beans, and leftovers!Special Salmon en Croute10 fresh asparagus spears4 hard-cooked eggs, lightly mashed2 tablespoons red onion, diced3 tablespoons chopped fresh dill, divided250g Philpadelphia Cream Cheese, divided1 tablespoon mayonnaise1 teaspoon Dijon mustardSalt and pepper to taste2 pre-rolled circular puff pastry sheet4 large fillets salmon, skin removed1 egg, for egg washZest of 1 lemon4 tablespoons fresh lemon juice

Preheat oven to 400F/200C degrees. Cover a baking sheet with parchment paper.Blanch asparagus spears in boiling water for 3 minutes; drain and submerge in ice water to stop the cooking. Drain, then pat dry and cut into 1/4-inch pieces and place in a medium glass bowl.Mix in eggs, red onion, 2 Tbsp. dill, 1/2 the cream cheese (62 g), mayonnaise, mustard, salt and pepper. Set aside.

Place two fillets along the middle of each pastry piece. Season with salt and pepper. Top with egg mixture.

Fold sides of pastry over salmon . Brush with egg wash. Place on prepared baking sheet.Bake for 15 minutes. Reduce oven temperature to 325F/160C degrees and bake for 15 minutes more or until pastry is flaky and golden brown. Let stand 5 minutes before serving.

Meanwhile, bring lemon zest, lemon juice and remaining dill to a simmer. Add remaining cream cheese and cook until melted, stirring constantly with whisk. Cut the Salmon en croute into slices and serve with a spoonful of lemony cream on the top.

The dessert was also found via Pinterest on Fifteen Spatulas. I barely changed anything in this recipe, it was perfect. I did make a small mistake at the beginning by combining everything at the same time instead of according to the directions but it turned out great and was much easier, so will modify it accordingly. Caution: cut small slices! It is incredibly sweet.Salted Caramel Chocolate Ganache TorteCookie Crust1.5 c all purpose flour1/2 c cocoa powder1/4 tsp salt1/2 c + 2 tbsp butter (room temp)1/2 c icing/powder sugar2 egg yolks1/2 tsp vanillaSalted Caramel2.25 c sugar3/4 c light corn syrup or 1 tbsp corn flour mixed with water1/2 tsp salt6 tbsp butter (room temp)1.5 c heavy/double cream1.5 tsp vanilla extractChocolate Ganache115g bittersweet chocolate1/2 c heavy/double creamCoarse sea salt for garnishPreheat the oven to 350F/175C degrees. Combine the flour, cocoa powder, salt, butter, powder sugar, egg yolks and vanilla until the dough is crumbly but moist enough to come together when pinched between your fingers.Press the dough into your tart pan, prick all over with a fork and place in the freezer for 10 minutes. Bake for 15 minutes then let cool completely.For the caramel, place the sugar, corn syrup and salt in a heavy bottomed saucepan over a medium heat. Stir initially then don't stir until the mix turns clear, starts bubbling and takes on a caramel colour. Stir in the butter (careful of spluttering!) and remove the pan from the heat. Add the double cream and vanilla. Pour the caramel into the crust and refrigerate until set (about 3 hours).For the chocolate ganache, heat the cream to a simmer then put the chocolate in. Let it sit for 60 secs then stir it until smooth. Pour the ganache over the caramel and refrigerate until set.Garnish with sea salt.

Monday, 17 December 2012

I have finally [successfully] have used my new/freecycled crockpot! I did try to make baked potato soup before but it failed miserably, mainly because I don't have a blender.. I decided to make some Apple Butter for a Christmas meal I was attending to go with some puff pastry mince pies. I modified the recipe a little by taking away some sugar and adding a bit more spice and it was very sweet and delicious. I also don't have a blender so I cooked for about 6 more hours (so 16 in total) and used a potato masher. It wasn't puree but close enough.6 large apples1/3 white sugar1/3 brown sugar1 tsp ground cinnamon1/4 tsp allspice1/4 tsp ground nutmeg

Place all ingredients in a slow cooker, mix well and cook on low/medium low for 14 hours. Blend or mash then cook on high for 1-2 hours. Jar when cool.